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Whole Wheat-Yogurt-Cinnamon Pancakes

I’ve made these pancakes so many times over the past few months, it would be inconsiderate not to share the recipe! These pancakes are my go-to for weekend breakfasts. (Though I did bust them out this past Tuesday to celebrate the first snow day of the year with my kiddos.) You’ve probably figured out by now that my style of cooking and eating always to aims to hit that sweet spot of food that makes me feel good, and food that is delicious. Sometimes I weigh more heavily to one side than the other – this Chopped Kale Salad with Lemon-Dijon Dressing is oh-so-good for you but still tastes delicious; this recently posted Butternut Squash-Sage Galette is ridiculously tasty while filling you up with veggies and herbs, but also a bit richer with its flaky, buttery crust. These pancakes have more whole wheat flour in them than all-purpose, a hearty amount of plain greek yogurt, and a little bit of butter and sugar. Every person in my family eats them faster than I can churn them out. Let’s get them on your weekend breakfast table, too.

I originally contributed this recipe to Darling Magazine, along with a couple of other excellent recipes.

At this point, you should have a batter that is pourable, but not too thin. If your batter is too thick, add a splash or two of milk and stir again.

Melt butter in a skillet. Using a 1/4 measuring cup, scoop batter out and pour in pan. Using a spice shaker, lightly coat the batter facing you with cinnamon. Cook for about three minutes, then flip. The side with the cinnamon will now be face-down in the pan. Cook until pancakes are done, about 2 minutes. Repeat.

If you are making the entire batch before serving, keep pancakes warm on a baking sheet in a 200 degree oven.

If you have blueberries in your freezer from summer, feel free to sprinkle a few on top when you add the cinnamon. You won’t be sorry.